Yeast

You will never eat a better doughnut than the one you make yourself, still hot out of the oil.

You can serve these flatbreads as is or wrapped around a filling.

Considered to be one of the thickest flatbreads in the world, the key to making barbari at home is to preheat a pizza stone in a very hot oven.

If you want to make this bread the same day, sub old-fashioned oats for the steel-cut.

We tried this with a lot of different flours, but King Arthur was the best.

These are 2017's hottest food trends.

Don’t want to use corn syrup in the glaze for this schnecken recipe? Maple syrup works as a good substitute.

Clint Yeastwood is just the tip of the loaf.

The sour tang and bready texture of the yeasted cake dough keep things interesting; heaps of streusel keep the crowds happy.

Apple and cheddar met on a cheese board, realized they both dreamed of someday turning into a deep-fried doughnut, and ran off to do just that.

Can you buy pocketless pita instead? Sure. But nothing beats the drama of freshly made bread. Use these for our Lamb Gyros.

Combining the sugary filling with dried spice (in this case, juniper) infuses the buns with flavor and perfumes them from the inside. 

We’ve included Gyngell’s recipe for pizza dough, but if you prefer to use store-bought, we promise not to tell.

The dough will seem fairly wet when shaping into rounds, but the high hydration is key to forming those trademark nooks and crannies. This is part of BA's Best, a collection of our essential recipes.

Cake doughnuts are better for dunking, but yeast doughnuts have more chew. Which one are you?

Traditionally studded with candied fruit and marked with a cross on top, these sweet yeasted English cakes are usually baked on Good Friday.

This dough will yield enough to make four large flatbreads or eight smaller ones.

This bread has a nutty flavor and intense chew; it makes toast that’s a wholesome meal unto itself. 

The secret to babka’s mesmerizing chocolate swirl? A double helix twist (don’t worry, it’s way easier than science class).

Get creative with how you mold the dough; these instructions are for shaping crossbones, but you could also make several small loaves or divide the dough into thirds to make a braid.

Some of the seed mixture will inevitably fall off as you shape and bake the grissini; don’t stress it.

At Kindred, this dough is used to make the pan of warm pull-apart bread that’s gifted to each table, in addition to the house’s burger buns, split-top rolls, and sandwich bread. It’s as versatile as it is forgiving.

For BLTs, French toast, grilled cheeses, bread and jam, the daily lunchbox sandwich, or whenever an absolutely perfect loaf of white bread is required. This is part of BA's Best, a collection of our essential recipes.

This resilient dough is easy to roll very thin; baking the flatbreads at the bottom of the oven maximizes their crispiness.